Wheat (Gluten) Free Pizza….

 Since finding out that Hubby is allergic to wheat, tomato, banana, avocado, shellfish and cherries we’ve had to make a lot of adjustments in our menu. We actually already knew about cherries, tomato and shellfish. Historically, we had thought that he could eat cooked tomato….just not raw. We discovered that’s not so and it was causing a lot of sinus issues. So, no more cooked tomato either. 😦 The wheat has really been the hardest. Wheat seems to be in EVERYTHING these days. We’ve made adjustments and we’re learning new ways of cooking our favorites that are “allergy friendly”.

Crust:
1 1/2 cups of rice flour
1 1/2 cups of bean (I use garbanzo) flour
3 tsp xanthan gum
3 tsp baking powder
1/2 tsp salt
1/2 cup milk or water (we always use water)
1/2 cup of oil (vegetable or olive)
 Preheat the oven to 350 degrees. Blend your dry ingredients together then add the water or milk and oil and mix well. “Knead” about 10 minutes until smooth. (We just let it go round and round in the Kitchen Aid until it’s done). Roll it onto wax paper dusted with flour to the desired thickness. The recipe I use says to brush the edges with oil. I’ve skipped this step. 

If you prefer a crispy crust, pre-bake it for about 10 minutes. If not, there’s no need to pre-bake.

 We make a “white sauce” for Hubby since he can’t have tomato. We’ve also used pesto which is my personal favorite.
For the white sauce you make a base first.

Sauce Base:
2 cups nonfat dry milk powder
3/4 cup of cornstarch
1/4 cup chicken bouillon powder
4 tsp onion powder
1 tsp dried thyme
1 tsp dried basil
1/2 tsp freshly ground pepper
 You can store this mix in a tightly sealed container.
To make the sauce:
1/4 cup of sauce mix
1 cup of water or milk (we use water)
1/2 tsp chopped garlic
Cook it down until thickened.

Now heap up your sauced crust with your favorite toppings. Our favorites are zucchini, fresh basil leaves, mushrooms, fresh spinach chicken or sausage, artichoke hearts, feta or Asiago and I like fresh tomato on mine. Pop it back in the oven until the cheese is starting to brown and enjoy!
M

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